I just found out RIR's rarely go broody....

Why is that? Is it because they have to lay a clutch of 100 eggs or something to get them to sit? Why wouldn't they want to sit after a half dozen eggs or so? Can you force em to sit? What if I had a flock of 12 hens and one roo and no electricity...how would my flock continue without an incubator? Set the eggs in an aluminum egg carton in the sunlight all dang day? Has anyone had a RIR go broody? learning this kind of ruined my plans for my RIR's to rule the galaxy and all. Boooooo.

Quote:The breed plus hormones determine if a hen goes broody. RIRs are not the broody type, although on occasion, one will go broody. Dont hold your breath, though. Cant force them to sit, either. And you would need an incubator or another breed known for broodiness to fill that need, and put your RIR eggs under her when she does set.

Can you tell me how old the RIR breed is? I heard the early 1800's but I'm not sure. Isn't it a heritage breed? I'm researching this and it seems to be one of the most popular breeds of dual purpose chickens so I'm kind of curious how the oldtimers sustained a flock of RIR's without broodiness. I hope I made sense Iol

Decades ago, they were more broody than they are now. Over time, hatcheries culled for broodiness in favor of production, generally, so for many breeds who used to go broody, that has pretty much changed. You may find some broodiness still there in breeder birds as opposed to hatchery birds.

According to LocalHarvest.org
The rich, reddish-black plumage and red comb of the "Old-Type" Rhode Island Red chicken is an iconic symbol of American agriculture. It is a successful dual-purpose bird, and an excellent-tempered farm chicken, with a highly productive brown egg-laying rate. Since the 1940's, the Rhode Island Red has been selectively bred for more efficient egg production, becoming smaller, lighter colored, and less broody as a result. Of greatest conservation interest are the "Old-Type" Rhode Island Reds, which are larger, darker, and more broody. The "Old-Type" Rhode Island Red chicken has an incredibly rich flavor that is most appropriate for (and best released in) stews.